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Blueberry Scones

Crumbly, flaky and buttery scones bursting with juicy blueberries. Drizzled with vanilla glaze, these blueberry scones are perfect with morning coffee.
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Course: Breakfast, Dessert
Keyword: Blueberry Scones, Cookie Recipe, Cookies, How To Make Blueberry Scones
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 scones

Ingredients

Blueberry Scones

  • 2 cups (260g) all-purpose flour, plus more for work surface
  • 1/4 cup (100g) granulated sugar
  • 1 1/2 teaspoons (8g) baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick/113g) cold unsalted butter cut into 1/4-inch pieces
  • 1/2 cup (120ml) heavy cream, plus 1 tablespoon for brushing
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup (170g) fresh blueberries unthaw if you use frozen blueberries

Vanilla Glaze

  • 1 cup (125g) powdered sugar sifted
  • 2-3 teaspoons (30-45ml) milk
  • 1/2 teaspoon (2.5ml) vanilla extract

Instructions

  • Preheat the oven to 400°F/204°C. Line a baking sheet with parchment paper. Set aside.
  • Make blueberry scones. In a large bowl, whisk together flour, baking powder, and sugar. Add the butter to the flour mixture and combine them using a pastry blender, food processor or your fingertips until the mixture comes together in fine crumbs.
  • Whisk together egg, heavy cream, and vanilla extract, then gradually add it to the flour mixture. If the dough is too dry, add more milk, one tablespoon at a time as needed. Do not overmix. Gently fold in blueberries until coated with flour.
  • Transfer dough to a floured surface with floured hands, work dough into a ball. If it’s too sticky, add a bit more flour. Press dough into an 8-inch circle, about 1-inch thick. Use a sharp knife to cut into 6-8 wedges.
  • Place scones on prepared baking sheet and brush tops with a bit of heavy cream. Bake for 20-22 minutes or until golden around the edges. Remove from oven then transfer scones to a wire rack and leave to cool before adding vanilla glaze.
  • Make vanilla glaze. In a small bowl, whisk together powdered sugar, vanilla extract and milk until incorporated. Once scones are completely cool, drizzle over the top.
  • Leftovers can be kept up to 5 days in the fridge or frozen for up to 2 months. Serve scones warm or at room temperature.
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